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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Orzo With Feta, Green Beans and Tomatoes

(Photo Below)
Amount Ingredient
10 ounces snap beans or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 cloves garlic
3 medium tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon fresh flat-leafed parsley leaves, chopped
1 cup crumbled feta (about 6 ounces)

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

Look for "Fresh from Florida" ingredients at your grocery store.

Orzo With Feta, Green Beans and Tomatoes Download High-Resolution Image (JPG)

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